Light Chicken Pasta

• servings: 4

Ingredients

350g Fusilli pasta

500g chicken thighs, skin off and sliced

100ml white wine

220g kalamata olives jar, sliced

220g artichoke hearts jar, sliced

300g roasted red peppers jar, sliced

olive oil

bunch fresh basil

parmesan to serve

salt and pepper to taste

Directions

1. Start by placing a large pot of salted water on to boil.

2. In a large fry pan over high heat, add 2 tablespoons of olive oil, and once it's hot, add the sliced chicken, season it with salt and sauté for 7-8 minutes.

3. While the chicken is cooking, add the pasta to the boiling water to cook.

4. Once you start to get colour on the chicken deglaze, the pan with white wine before adding the roasted capsicums, artichokes and olives.

5. Once the pasta is cooked, drain and add to the pan with the chicken and other ingredients. Toss well, turn the heat off and add the basil. Serve with fresh parmesan. Add another drizzle of olive oil and some more fresh basil.